Recipe
March 17, 2013
Italian Lentil & Sausage Soup Recipe
Step 1: In a large pot over medium heat, sauté the onion, carrot and celery in the oil, until the onion is softened.
Step 2: Add the crumbled sausage meat and the garlic. Sauté until the sausage is half-cooked.
Step 3: Add the stock, tomatoes, potato and lentils. Bring to a boil over high heat, then reduce the heat to medium-low.
Step 4: Simmer, uncovered, until the lentils are tender, about 30 minutes. Add salt and pepper to taste.
Step 5: Ladle up a thick and chunky bowlful, and garnish with a playful scattering of parsley.
See more recipes from Sharon Hapton and Pierre A. Lamielle.
Reprinted with permission from Sharon Hapton and Pierre A. Lamielle’s The Soup Sisters Cookbook (2012 Appetite by Random House).
Directions
Yield:
Step 1: In a large pot over medium heat, sauté the onion, carrot and celery in the oil, until the onion is softened.
Step 2: Add the crumbled sausage meat and the garlic. Sauté until the sausage is half-cooked.
Step 3: Add the stock, tomatoes, potato and lentils. Bring to a boil over high heat, then reduce the heat to medium-low.
Step 4: Simmer, uncovered, until the lentils are tender, about 30 minutes. Add salt and pepper to taste.
Step 5: Ladle up a thick and chunky bowlful, and garnish with a playful scattering of parsley.
See more recipes from Sharon Hapton and Pierre A. Lamielle.
Reprinted with permission from Sharon Hapton and Pierre A. Lamielle’s The Soup Sisters Cookbook (2012 Appetite by Random House).
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